Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

Name: Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
Yield: 4
Ingredients: 1 small zucchini, grated and drained on paper towels (about 1 cup); 1 cup defrosted frozen corn, drained on paper towels; 1 small red onion, chopped; 2 jalapeño peppers, seeds and ribs removed, chopped; 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can); 1/2 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1 teaspoon chili powder; 3/4 pound Monterey jack, grated (about 1 quart); 8 large (burrito-size) flour tortillas; 2 tablespoons cooking oil

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas was pinched from <a href="http://www.foodandwine.com/recipes/zucchini-corn-black-bean-and-jack-cheese-quesadillas" target="_blank">www.foodandwine.com.</a>

"The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas. Serve the quesadillas with spicy salsa...."

INGREDIENTS

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1 small zucchini, grated and drained on paper towels (about 1 cup)

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1 cup defrosted frozen corn, drained on paper towels

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1 small red onion, chopped

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2 jalapeño peppers, seeds and ribs removed, chopped

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1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)

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1/2 teaspoon salt

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1/4 teaspoon fresh-ground black pepper

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1 teaspoon chili powder

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3/4 pound Monterey jack, grated (about 1 quart)

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8 large (burrito-size) flour tortillas

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2 tablespoons cooking oil

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